This recipe comes from Jacques Pepin’s Fast Food My Way, but he cooks the pineapple in the skillet along with the sauce.  We like it better grilled with the sauce being it’s own entity, served over the top of the grilled wedges.

  • 1 pineapple, skinned, cored, and cut into slices horizontally
  • 3 T. butter
  • 1/3 c. brown sugar
  • 1/2 c. orange juice (or water as a substitute)
  • 2 oz dark rum
  • 1 Tbsp vanilla extract
  • vanilla ice cream, optional
  • crushed pistachios, optional
  • cookies for serving, optional

Preheat grill to high heat for about 4-5 minutes.  Spray grill surface with nonstick spray and place pineapple slices on grill.  Grill for about 4-5 minutes on each side.  Meanwhile bring the butter, sugar, rum,orange juice, and vanilla to a boil in a small saucepan.  Do not stir the mixture, just swirl in the pan, until the sugar has dissolved and the sauce has reduced by one-third (about 10 minutes).  Pull pineapple off of the grill, top with vanilla ice cream and pistachios and/or cookies if desired, and drizzle the hot caramel syrup over the top.  Serve immediately.